食品与发酵工业 >

2020 , Vol. 46 >Issue 20: 259 - 267

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.023064

综述与专题评论

谷物非淀粉多糖特性、制备及分析方法研究进展

  • 尚加英 ,
  • 郑学玲 ,
  • 赵波 ,
  • 李利民
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  • 1(河南工业大学 粮油食品学院,河南 郑州, 450052);
    2(中国农业科学院农产品加工研究所,北京,100089)
博士研究生(郑学玲教授为通讯作者,E-mail:zhengxueling@126.com)

收稿日期: 2019-12-11

  修回日期: 2020-01-10

  网络出版日期: 2020-11-12

基金资助

国家自然科学基金(31671892;31671810);河南省小麦产业技术体系专项资金项目(S2010-01-G06)

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The progress on characteristics, preparation and analysis methods of non-starch polysaccharides in cereal

  • SHANG Jiaying ,
  • ZHENG Xueling ,
  • ZHAO Bo ,
  • LI Limin
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  • 1(College of Grain Oil and Food science, Henan University of Technology, Zhengzhou 450052, China);
    2(Institute of Food Science and Technology CAAS, Beijing 100089, China)

Received date: 2019-12-11

  Revised date: 2020-01-10

  Online published: 2020-11-12

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摘要

该文综述了国内外有关谷物非淀粉多糖(戊聚糖和β-葡聚糖)的特性、制备及分析鉴定方法的研究进展,以期为谷物非淀粉多糖在食品工业中的应用及进一步的深入研究提供参考。相关研究表明,谷物非淀粉多糖是由一系列理化性质和生理功能不同的组分组成,具有降血脂、降低胆固醇、预防心血管疾病和增强免疫力等生理功效,在功能性产品等领域具有较好的应用前景。目前对谷物非淀粉多糖的研究还存在一定的不足:谷物非淀粉多糖的分离纯化非常复杂,均一组分多糖的获得存在一定难度;谷物非淀粉多糖不同组分的分子结构和功能特性有待进一步深入研究;谷物非淀粉多糖功能性产品的开发需要加大力度。

关键词： 非淀粉多糖; 特性; 提取; 纯化; 分析鉴定

本文引用格式

尚加英 , 郑学玲 , 赵波 , 李利民 . 谷物非淀粉多糖特性、制备及分析方法研究进展[J]. 食品与发酵工业, 2020 , 46(20) : 259 -267 . DOI: 10.13995/j.cnki.11-1802/ts.023064

Abstract

Non-starch polysaccharides in cereals mainly exist in plant cell wall, which is composed of a series of components with different physicochemical properties and physiological functions. It has the physiological effects of lowering blood fat and cholesterol, preventing cardiovascular disease and enhancing immunity, and had application potential in functional products and other areas. The characteristics, preparation, analysis and identification methods of pentosan and β-glucan were summarized. The purpose of this article is to provide references for the application of non-starch polysaccharide in the food industry and further in-depth research. More researches are needed, such as increase the yield of high-purity polysaccharides, explore the molecular structure and functional characteristics of polysaccharides. Moreover, the development of functional products also needs to be strengthened.

Key words： non-starch polysaccharides; characteristics; extraction; purification; analysis and identification

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